Monday, April 05, 2010

Grilled Lemon Herb Shrimp

Grilled Lemon Herb Shrimp

makes 3-4 servings

1/4 cup finely chopped green onions
1/4 cup oil
2 teaspoons grated lemon zest
2 Tablespoons fresh lemon juice
1/2 cup Eucalyptus honey
3 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh thyme leaves
1/4 teaspoon salt
1 lb. (21 to 25 count) shrimp, peeled and deveined, with shells on
tails

In a medium bowl, combine all ingredients except shrimp. Stir in
shrimp. Cover and chill for at least 1 hour. Heat grill. Drain shrimp;
thread on 3 skewers. Grill 5 to 7 minutes or until shrimp are opaque;
turning once. Serve warm. Shrimp may also be broiled. After draining,
place on a broiler pan. Broil 4 inches from heat for 6 to 8 minutes or
until shrimp are opaque; turning once. For added tartness, add an
additional Tablespoon of lemon juice and a dash of salt. Makes 3-4 main
dish servings or 12 appetizer servings.

National Honey Board
honey.com

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